Melt in your mouth gnocchi with a creamy, rich, slightly sweet tomato-red pepper sauce. If that doesn't tempt you nothing will.
1kg potatoes (we used maris piper)
125g ‘00’ flour (all purpose and gluten-free all purpose also work)
½ tsp salt
2 tbsp olive oil
2 garlic cloves
1 shallot, thinly diced
70g roasted red peppers, chopped (jarred or freshly roasted)
400g good quality tinned tomatoes (we like mutti)
1 tsp salt
2 tbsp oat cream
To make the gnocchi, preheat your oven to 200˚C. Using a fork, poke your potatoes 3-4 times, and place them on a lined baking sheet. Transfer to your pre-heated oven and bake until a knife can easily be inserted through the middle (about 1 hour).
Once soft, remove the potatoes from the oven and let cool for 10-15 minutes. Split the potatoes in half and scoop out the flesh into a bowl. If you have a potato ricer, pass your potatoes through that. If not, mash the potatoes as thoroughly as possible using a fork.
Transfer the potatoes onto a clean surface and top with 1 cup flour. Using your hands, incorporate the flour into your potato mix. Add your second cup of flour and salt, and repeat. Form the dough into a disk, dust with flour and cover with a clean kitchen towel. Let sit at room temperature for 30 minutes.
Cut the disk into 4 parts. Take the first part and roll it out until it's about 1/2 inch thick. Cut the roll into 1/2-1 inch pieces (depending on how big you want your gnocchi to be). Bring a large pot of water to the boil. Add salt, and once the water is boiling, add your gnocchi in 3 batches (to avoid overcrowding them). Cook for 2-3 minutes or until they float to the top. Reserve a few tbsp of cooking water to loosen the sauce up later on.
To make the sauce, heat 2 tbsp olive oil in a saucepan and sauté the garlic and shallots over medium heat for 8-10 minutes, until starting to take on colour. Add the roasted red peppers and half the salt (½ tsp) and continue sautéing for another 3-4 minutes, until the oil starts turning slightly orange (from the pepper).
At this point add the tinned tomatoes and remaining salt. Simmer on medium-low heat for 25-30 minutes, until it has slightly reduced. Using an immersion blender (or a regular blender), blend for 30 seconds until smooth and creamy.
Pour the sauce back into the saucepan and stir in the 2 tbsp of oat cream (or any other plant based cream). This step is optional, but delicious. Keep the sauce on a low simmer until the gnocchi are cooked.
Transfer the cooked gnocchi into the sauce and stir for a couple minutes, adding a tbsp or two of cooking water to the pot if the sauced gnocchi feels stiff. It should be glossy and smooth, not thick. Serve with a drizzle of olive oil and plant based parmesan.
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.